Open-Face Burrito Pizza

• 2 tablespoons olive oil
• 1 (13 7/8 ounce) can Pillsbury refrigerated classic pizza crust
• 12 cup chopped onion (about 1 small)
• 1 garlic clove, finely chopped
• 1 (15 ounce) can black beans, undrained
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pepper
• 2 cups cooked rice (any variety)
• 1 tablespoon land o lakes butter
• 1 (4 1/2 ounce) canchopped green chilies
• 1 cup fresh salsa (any variety)
• 1 (8 ounce) bagshredded Mexican blend cheese (2 cups)
• 2 tablespoons chopped fresh cilantro, if desired
• 1 cup frozen corn, thawed, drained

1. Heat oven to 350F Brush 1 teaspoon of the oil on 15x12-inch cookie sheet.
2. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil.
3. Bake 10 minutes.
4. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat.
5. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender.
6. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute.
7. Stir in rice and butter.
8. Stir in chiles.
9. Remove from heat; set aside.
10. Using slotted spoon, spread thin layer of salsa over partially baked crust.
11. Layer with 1/2 cup of the cheese and the bean mixture.
12. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.
13. Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted.
14. Garnish with remaining 1 tablespoon cilantro.

olive oil, crust, onion, garlic, black beans, ground cumin, ground coriander, pepper, rice, butter, green chilies, fresh salsa, blend cheese, fresh cilantro, frozen corn

Taken from www.food.com/recipe/open-face-burrito-pizza-407522 (may not work)